By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 9
282 cal · 45 min
Double Chocolate Chip Muffins
Recipe GLPR1b1fed44dd2d90
Rich and moist chocolate muffins made with almond flour and bursting with chocolate chips. These gluten-free, dairy-free muffins are naturally sweetened with honey and are perfect for breakfast or brunch. The combination of cocoa powder and chocolate chips gives them an indulgent double-chocolate flavor that feels like a treat.
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Ingredients
200 grams almond flour
1/4 cup cacao powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/4 cup honey
2 tablespoons ghee, melted
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup mini chocolate chips
Directions
Preheat your oven to 325°F. Prepare a 9-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, whisk together the almond flour, cacao powder, baking soda, and salt until well combined and free of lumps.
In a separate medium bowl, beat the eggs, then stir in the honey, melted ghee, vanilla extract, and apple cider vinegar until fully blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the chocolate chips until evenly distributed throughout the batter.
Using a large ice cream scoop or cookie scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before serving.
Comments
Almond flour is not a staple at Harris Teeter, Food Lion, or ALDI in Charlotte, and you'll need a trip to Whole Foods or the health section of Publix to source it reliably; ghee is similarly niche outside specialty retail. The stated 45 minutes is honest for baking but ignores cleanup of the multiple bowls and specialty ingredients, which makes this a slower weeknight choice than the time suggests. At roughly $3–4 per muffin in ingredient cost—driven by almond flour and quality chocolate—this is a treat-occasion recipe rather than everyday baking. These muffins do reheat well and freeze excellently, so the yield of nine justifies the special trip if you plan ahead for breakfast prep.
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